Caesar wrapsCake Bottom for Fruitcake Calamari with Garlic-Herb Sauce

Cake Bottom for Fruitcake

180 g / 6 oz
180 g / 6 oz
1 pk / 2 tsp
180 g / 6 oz
1 tsp

Serves 1 - 2.883 cal per serving
Prep-time: 15 min. - Total-time: 45 min.
This recipe for a cake bottom for fruitcake is for a 28 cm / 11 inch springform pan or a special 28 cm / 11 inch cake bottom pan that bakes a rim (see picture). It is a creamed batter. Pre-heat the oven to 350 F. Beat the unsalted butter until light and fluffy. Little by little add sugar and vanilla sugar stirring constantly. One by one add the eggs. Mix together flour and baking powder. Spoons by spoon add the flour mix. Grease the springform pan and dust with flour. Pour in the batter and flatten. Bake on the middle rung for 20 min. until golden. Let the cake bottom cool off a little before overturning to a wire rack. Top it with fruit and cake glaze or with vanilla cream and fruits.

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